Bulk Pie Crust

Homemade pie crusts are healthier than their commercial alternatives but are time-consuming to make. By making several at a time and freezing the dough, you can have the convenience of prepared crusts without the time investment each time you need one. Freshly ground whole wheat flour may be used in this recipe instead of white flour.


Bulk Pie Crust



  • 6 cups flour
  • 1 lb. butter, softened (4 sticks)
  • 2 tsp. salt
  • 1 1/4 to 1 1/2 cups water


Mix flour and salt. Use a fork or pastry cutter to blend in butter until mixture is uniformly crumbly. Add water a little at a time and mix until mixture forms a ball. Add water as necessary to get correct texture.

Divide dough in half, then divide each half into 3 equal parts. Form balls and flatten to freeze. Put in individual quart-sized freezer bags and freeze.

Keywords: pie crust, homemade pie crust, bulk pie crust

About Mary Ann

Mary Ann Kelley has been creating meal plans online since the early 2000's, first as part of TheHomeSchoolMom's resources for busy moms and later on Menus4Moms. She loves planning/organizing and she loves to cook, so meal planning is a natural intersection of the two. Her goal for Menus4Moms is to help busy cooks to save time and money through planning ahead and becoming more efficient in the kitchen.

Mary Ann is the mother of two grown daughters and is married to a retired Marine. She lives in Fredericksburg, Virginia. In her free time, she enjoys reading, watching foreign television series, researching genealogy, and traveling.

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